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Linguine with Tuna and Clams

  ----- Original Message ----- 
  From: Arden 
  To: phaedrus
  Sent: Saturday, January 18, 2003 1:52 PM
  Subject: Gourmet recipe for linguine w/ tuna, black olives, bacon

  In the early 1970's I copied a recipe from a friend's mother's 
  Gourmet magazine for Linguine that I used to make regularly, but 
  now have lost.  It contains canned tuna, canned clams with juice, 
  sliced black olives, bacon, lemon and lots of butter over linguine.  
  It is absolutely my favorite recipe, but I've lost it! Can you help?  
  I remember the recipe in the magazine was photographed, also.



Hello Arden,

Below are the two recipes that I was able to find like that.


  Linguine  Mediterranean

   Ingredients : 
   1 lb. lean bacon
   1 clove garlic, crushed
   2 (7 1/2 oz.) cans chopped clams with liquid
   1 1/2 c. canned pitted ripe olives
   1/2 c. butter or margarine
   1 (12 oz.) pkg. linguine, cooked &
      drained (or an equal amount of
      vermicelli, spaghetti or very fine
   1 (7 oz.) can solid pack tuna, drained
   1/4 c. chopped parsley
   Lemon wedges

   Preparation : 
     Cut bacon in 1/2" strips and cook over low heat until crisp.  Pour
   off and discard all but 1/4 cup of drippings.  Add garlic, clams and
   ripe olives to bacon; simmer for 5 minutes.  Melt butter and pour
   into bacon-clam mixture.  In a large warmed bowl place hot linguine,
   bacon-clam mixture with butter, tuna, broken into large chunks and
   parsley.  Toss at table.  Serve with lemon wedges.  Makes 4 to 6
  Skippers  Linguine

   Ingredients : 
   6 slices bacon
   1/4 c. sliced green onion
   2 cloves garlic, minced
   2 (6 1/2 oz.) can minced clams
   1 (6 1/2 oz.) can tuna
   1/2 c. sliced pitted olives
   1/4 c. snipped parsley
   1/8 tsp. pepper
   12 oz. linguine

   Preparation : 
     In skillet, cook bacon until crisp, reserving 1/4 cup drippings. 
   Set bacon aside.  Cook onion and garlic in drippings until tender,
   not brown.  Break tuna into chunks and add with undrained clams,
   olives, parsley and pepper, heat through.  Keep hot.  Serves 6.  

Salmon In Tangerine Sauce

  ----- Original Message ----- 
  From: Arden 
  To: phaedrus 
  Sent: Saturday, January 18, 2003 4:30 PM
  Subject: Another recipe request from a grateful lady.

  Dear Phaed-

  The first recipe (for Linguine Mediterranean) you sent IS IT!  
  How did you do that so fast??  Do you know what issue of Gourmet 
  that was in?  Thank you, thank you, thank you.  I can't wait to 
  make this again.
  Here's a tougher question.  I had Salmon with Tangerine Sauce at 
  the San Ysidro Ranch (California) in the very early 1980's that 
  I've never forgotten-- perhaps the most delectable meal I've ever 
  had.  (I remember that the chef was a woman, but can't remember 
  her name.)  I would love to make this dish for my sons. 

  Best regards,

Hi Arden,

I found the linguine recipe on a message board. The poster did not say which issue of Gourmet it was from.

I have little confidence that any of the recipes below is the salmon recipe you recall. However, these three are the only ones that I could find.


  Salmon Braised in Honey Tangerine Juice

  4- 5 oz. salmon filets
  12 oz fresh squeezed honey tangerine juice
  2 jalapeno peppers, finely minced
  4 shallots, sliced into rings
  4 tbsp. butter

  Heat a saute pan over high heat. Add 2 tbsps. of butter to melt, 
  then add shallots and jalapenos. Cook for one minute. Add salmon 
  filets and honey tangerine juice to pan. Reduce heat to medium 
  and poach for five minutes or until done. Remove salmon from pan, 
  add remaining butter and whisk until incorporated. Drizzle sauce 
  over the filets. Serve on a piperade of peppers and caramelized 
  onions with sauteed baby spinach and purple Peruvian potatoes.

  4 servings
  Salmon en Croute with a Tangerine & Ginger Champagne Sauce

  Fillet of Shetland salmon (1.2 kg) 
  Two Packs Frozen Puff Pastry (Defrosted)
  Piece of root ginger grated or fresh Japanese sashimi ginger
  Crystallised Ginger
  4 Tangerines
  Teaspoon Cornflour
  Sprig of Thyme
  Sea Salt
  Freshly ground Pepper
  Saffron or Paprika 
  Generous glass of Champagne, but Cava would do :-)
  Take a fillet of fresh salmon, cut into two pieces, then cut about 
  100 grams from the tail piece and reserve. Salt the fillets with 
  sea salt and pepper and fresh thyme. Grate some root ginger, or 
  Japanese pink ginger if you're so lucky, also a little crystalised 
  ginger and apply the mixture to the flesh side of the fillets. Place 
  the fillets, flesh side together and wrap in puff pastry sealing the 
  whole parcel. and bake an a medium oven for about 30 minutes, the 
  pastry will look "done". 10 minutes before you take the salmon out 
  of the oven, quickly saute the reserved piece of salmon in olive oil 
  laced with ginger and tangerine zest, blend this mix and add the rest 
  of the juice from 3 or 4 tangerines, empty into a small saucpan and 
  add a teaspoonful of cornflour mixed with cold water to a thinnish 
  paste. Thicken this sauce, add a bit of saffron or paprika for colour 
  and add the Champagne just before serving. 
   Salmon au Poivre with Tangerine Oil
   A Simple twist to this classic dish traditionally done with beef. 
   The tangerine oil is a perfect foil for the "bite" of the pepper. 
   Serve on a bed of lentil salad with a sprinkling of bitter greens 
   like arugula or baby spinach. 

  Serves 4


  Four 7-8 oz. center-cut salmon fillets
  1-2 TBS. Oakville Grocery Five Peppercorn Mix (depending on how much bite you like)
  1 TBS. fresh chopped dill, mint or green fennel tops (or a mix)
  3 TBS. Tangerine Oil
  Sea or kosher salt to taste


  Set the peppercorns on a cutting board and crush coarsely with a heavy 
  bottom saucepan or the flat side of a chef's knife. Set the salmon in 
  a dish to marinate. Spread peppercorns and hers evenly over the fish. 
  Pour half the tangerine oil over the fillets and with the flat of your 
  hand push the herbs and peppercorns firmly onto the salmon. Sprinkle 
  with a pinch of salt and allow to cure for about an hour. 

  Grill over a hot fire for about 3 minutes on a side. Set on the plates 
  and drizzle with the remaining tangerine oil. Serve.  

Crumpets for Tea

 ----- Original Message -----
 From: Carolina Girl 
 To: phaedrus
 Sent: Saturday, January 18, 2003 9:38 AM
 Subject: Two recipes.....

 > Hi phaedrus,
 > Here I am again!!
 > I have frantically been trying to find two recipes. One for
 > crumpets....I can buy them in health food or gourmet shops 
 > BUT NOT IN THIS TOWN!!! So I am trying to find a recipe to 
 > NO AVAIL. The ingredients listed on the pkg. say they contain 
 > unbleached organic flour, baking powder, salt , yeast and baking 
 > soda. Seems simple but what proportions?? I have had some labeled 
 > sour dough, buttermilk and original. Can you help??
 > The other recipe I cannot seem to find is for a almond, walnut,
 > raspberry cake. It is a one layer torte or cake with raspberry 
 > puree or seedless jam spread on top. Again, the ingredients are 
 > supposed to include butter, whole eggs, sugar, wheat flour,(don't 
 > know if this is whole wheat or not) almond paste, walnuts, raspberry 
 > preserves, almond flour, baking power, natural flavorings, and salt. 
 > This cake almost resembled a corn meal or polenta cake in texture. 
 > But to my dismay I cannot find anything even close. Again, can you help??? 
 > You have been a real savior before!!!

> Both products were bought at Whole Foods in Raleigh , N.C. a gourmet ,
> health food store. The crumpet label is "Tea-n-Crumpets" 1105 Francisco 
> Blvd., San Rafael, CA 94901 and the cake was baked there(at Whole Foods 
> in Raleigh) and the label is Almond Walnut Raspberry Cake distributed 
> by Whole Foods Market--Austin, Texas. We are in Wilmington, N.C. about 
> 2 hrs. from Raleigh and these products are not available here so thats 
> why I am trying to get the recipes.
> I hope this is helpful. Thanks again for the follow up.
> Carolina Girl

Hi Carolina,

I cannot locate any recipe called "Almond Walnut Raspberry Cake ". I was also not able to find the "Tea-N-Crumpets" crumpet recipes. However, "Tea-N-Crumpets" has a website at:
Tea-N-Crumpets You can order their crumpets online. There are, of course, crumpet recipes online. Crumpets are an English tradition. There are three recipes below. However, "buttermilk crumpets" and "sourdough crumpets" are specialty items, and I was not able to find a recipe for those.


Crumpet rings and a griddle or heavy baking tray are required for 
this recipe.

285ml (1/2 pint) Lukewarm Milk
225g (8oz) Flour
10g (1/4 oz) Salt
10g (1/4 oz) Sugar
10g (1/4 oz) Yeast

Mash the yeast and sugar together in a small bowl, beat in 2 tablespoons 
of milk.
Leave in a warm place for 15 minutes or until frothy.
Sift the flour and salt into a warmed bowl, make a well in the centre.
Pour in the yeast and remaining milk.
Gradually draw in the flour, mixing until the batter has the consistency 
of thin cream, (add more milk if needed).
Cover with a cloth and leave in a warm place for 45 minutes, or until 
the batter has doubled in bulk.
Pour around 1 tablespoon of the batter into each ring, the batter should
fill the ring to a depth of cm (1/4 inch).
Cook for around 5 minutes or until bubbles appear the batter is slightly 
set and golden brown on the bottom.
Remove the rings, turn over and cook on the other side until golden.
Toast before eating.
Crumpets Recipe 1
Recipe By : The Best Bread Machine Cookbook Ever - Ethnic Breads
Serving Size : 8
Low Fat
Amount Measure Ingredient -- Preparation Method

2 Tsp   Active Dry Yeast
1 1/2 C   Bread Flour
2 Tbsp   Powdered Milk
1 Tbsp   Sugar
1/4 Tsp Salt
1 Tbsp   Vegetable Oil
1   Whole Egg
1 C Water

Cookbook by Madge Rosenberg, pg 96
This is a very liquid batter, which is poured into 3 - 4" rings. If you 
do not have muffin rings, use low 7 oz cans (the kind tuna comes in) with 
both the top and bottom lids removed. This recipe will not work in a 
Welbilt or Dak machine.

Add all ingredients for the dough in the order suggested by your bread
machine manual and process on the dough cycle according to the
manufacturer's directions.

At the end of the dough cycle, pour the dough into a pitcher or bowl. 
Grease 3 or 4 crumpet rings or low 3" cans with both ends removed, being 
sure the top and bottom edges are greased, too.

Grease and heat a griddle or heavy frying pan large enough to hold the 
tins. Place the tins on the griddle or in the pan and pour or ladle 
1/3 - 1/2 C of dough into each. Cook over med heat until the tops bubble, 
about 10 min. Remove the rings, turn the crumpets over, and brown on the 
other side. Repeat until you have used all of the dough. Let cool, then 
split and toast the crumpets.
Crumpets Recipe 2
Recipe By : The Good Housekeeping Cookery Book
Serving Size : 1

350g bread flour
1 1/2 tsp dried yeast
pinch sugar
300ml  tepid water
1/2 tsp  salt
1/2 tsp  bicarbonate of soda
225ml  milk

Dissolve the yeast in 50 ml of the water with the pinch of sugar. Sift 
the flour into a mixing bowl, and pour the dissolved yeast into a well 
in the center, follow with milk. Mix to give a thick batter consistency.
Using a wooden spoon, vigourously beat the batter for a bout 5 minutes 
to incorporate air. Cover and leave in a warm place for 1 hour, until
sponge-like in texture. Beat the batter for a further 2 minutes to
incorporate air.
Place a large, preferrably non-stick frying pan on to a high heat and, 
using absorbent kitchen paper, rub a little vegetable oil on the surface.
Grease the insides of three crumpet rings or 3 3 1/4 in plain metal pastry
cutters. Place the rings blunt edge down on to the hot surface and leave 
for about 2 minutes, or until very hot.
Pour the batter into a large measuring jug. Pour a little batter into 
each ring to a depth of 1 cm.
Cook the crumpets for 5-7 minutes until the surface of each appears dry 
and is honey-combed with holes.
When the batter has set, carefully remove each metal ring. Flip the 
crumpet over and cook the second side for 1 minute only. Cool on a wire 
rack. Continue until all batter is used. it is important that the frying 
pan and rings are oiled each time, and heated before batter is poured in. 
When required, toast the crumpets on both sides and serve hot.

Orange Muffins

----- Original Message ----- 
From: "TYSON" 
To: phaedrus
Sent: Sunday, January 19, 2003 11:57 AM
Subject: Orange Muffins

> Please help me find an Orange Muffin recipe that
> includes sour cream and orange marmalade.

Hello Tyson,

See below. Phaed

Orange  Marmalade  Muffins

 Ingredients : 
 2 c. all-purpose flour
 1 1/2 tsp. baking powder
 2 c. granulated sugar
 4 eggs
 2 c. (16 oz.) dairy sour cream
 1/2 c. orange marmalade
 2 1/2 tbsp. butter, melted
 1 tbsp. vanilla

 Preparation : 
    Mix flour, baking powder and sugar together in a large mixing
 bowl. Combine eggs, sour cream, orange marmalade, butter and
 vanilla.  Pour egg mixture over flour mixture; mix until smooth. 
 Spoon batter into well-greased 3-inch muffin cups, filling cups 2/3
 full.  Bake in a 400 degree oven for 20 minutes or until lightly
 brown.  Remove from pan.  Yield: 2 to 2 1/2 dozen muffins.  TESTER'S
 NOTE:  A fine, cake-like muffin with hints of orange zest. The tops
 are absolutely beautiful; a thin, clear glaze develops providing an
 extra tender crust.  I recommend shiny metal muffin cups because of
 the high temperature and amount of sugar; the muffins might brown
 too quickly otherwise.  Fill the cups slightly more than 2/3 full
 for more volume in finished product.  I tried the recipe with paper
 and foil baking cups, but recommend the well-greased pan technique. 
 Muffins freeze beautifully. 
Orange  Pecan  Sour  Cream  Muffins

 Ingredients : 
 1 1/2 c. presifted flour
 1 tsp. baking powder
 1/2 tsp. baking soda
 1/2 tsp. salt
 1/3 c. sugar
 1 tbsp. butter
 1 tbsp. grated orange rind
 2 eggs
 2 tbsp. orange marmalade
 1 c. sour cream
 1/2 c. chopped pecans

 Preparation : 
    In mixing bowl sift together flour, baking powder, soda and salt;
 set aside.  In another bowl beat together sugar, butter, orange rind
 and eggs.  Stir in sour cream, marmalade, dry ingredients and
 pecans. Spoon batter into greased muffin cups, filling them 2/3
 full.  Bake in 375 degree preheated oven 25-30 minutes.

Red Hot Apple Jelly

  ----- Original Message ----- 
  From: Piske 
  To: phaedrus
  Sent: Sunday, January 19, 2003 11:43 AM
  Subject: Apple Jelly 

  The wife & I have been searching the receipe boxes and folders for 
  a jelly that her mother made.  It was such a simple receipe and 
  oh so good - we used;  apple juice (instead of apples), sugar, 
  cinamin red hots, pectin.  Can't remember any thing else being 
  used with it - but we have forgotten the portions of each.  

   Thank you.


No problem. See below for several recipes. Recently found these for someone else, so I knew right where to look.


  All  Season  Jelly

   Ingredients : 
   1 qt. apple juice
   1 pkg. sure-jell
   5 1/2 c. sugar
   1/3 c. cinnamon red hots

   Preparation : 
      Combine juice and sure-jell and heat to boiling, stirring
   constantly.  Add sugar and candies and boil 2 more minutes.  Skim
   the top and pour in jars.  Seal with paraffin.  
   Apple  Jelly

   Ingredients : 
   1 qt. apple juice
   1 1/2 pkgs. fruit pectin
   3 tbsp. cinnamon red hots
   Red food coloring
   4 1/2 c. sugar

   Preparation : 
      Pour juice and pectin in a large saucepan.  Bring to a boil.  Add
   sugar and candies and red food coloring, if needed.  Stir constantly
   until it boils.  Boil 2 minutes.  Remove from heat and cool.  Remove
   skin and pour into 4 to 6 (8 oz.) jelly glasses.  Seal well with
   paraffin or cover and keep refrigerated.
   Red  Hot  Jelly

   Ingredients : 
   2 c. apple juice
   4 c. sugar
   1/2 tsp. margarine
   1/3 c. red hots
   1 (6 oz.) pouch liquid pectin

   Preparation : 
      In heavy saucepan, combine juice and sugar.  Stir well.  Add
   margarine and red hots.  Bring to a boil over high heat, stirring
   constantly.  Stir in pectin. Return to rolling boil, stirring
   constantly and boil 1 minute.  Remove from heat.  Skim foam from top
   of mixture with large metal spoon.  Fill sterilized jars.  Yield:  4
   1/2 pint jars. 
   Apple-Cinnamon  Jelly

   Ingredients : 
   1 qt. bottled apple juice
   1 pkg. powdered pectin
   4 1/2 c. sugar
   1 or 2 tbsp. cinnamon candy "red hots"

   Preparation : 
      If you'll be using paraffin, melt (according to manufacturer's
   directions) while making jelly.  Combine juice and pectin in large
   saucepan.  Bring to a full rolling boil.  Add sugar and candies,
   stirring constantly, and return to boil.  Boil 2 minutes. Remove
   from heat.  Let boiling subside.  Skim.  Pour into hot jelly glasses
   to within 1/2 inch of top.  Seal with paraffin.  Makes about 7
   half-pint glasses.
   Cinnamon  Jelly

   Ingredients : 
   1 quart apple juice
   1 pkg. powdered fruit pectin
   4 1/2 c. sugar
   2 tbsp. red hots

   Preparation : 
      Combine juice and pectin in large saucepan.  Bring to full
   rolling boil.  Add sugar and red hots.  Bring to boil and stir
   constantly boiling for 2 minutes. Remove from heat, skim and pour
   into jelly jars.  Wax immediately.  Makes 7 1/2 pints.  


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